Method

Heat the oil and ghee in a pot, then add the onions and a pinch of salt, let this cook for 15-20 minutes until the onions are soft and golden. Add the tikka masala paste and peppers, and then cook for further 5 minutes for the spices to blend in.

Add the chicken and stir well coating in the paste. Cook for 2 minutes or so, and then pour in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, cream and yogurt, and then gently warm through. Scatter the rest with coriander leaves could be serve with basmati rice.

Rice

Heat the ghee in a pot about 25ml, add 2cups of rice and coat the ghee in.

Add double amount of water in respect to the rice, 4 cups of boiling water, constantly stir and watch the rice to ensure that it is cooked to perfection.